Description
Easy Sopapilla Cheesecake is made with crescent roll dough, cream cheese, sugar, cinnamon and melted butter. A deliciously easy dessert!
Ingredients
Scale
- 2 (8 oz) tubes refrigerated crescent rolls (or crescent roll dough sheets)
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoon salted butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F degrees.Spray a 9 x 13- inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
- Unroll one tube of crescent rolls and layer in bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
- In a medium bowl, beat cream cheese, sugar and vanilla extract until blended.
- Spread cream cheese mixture over bottom layer of crescent rolls.
- Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
- Drizzle the top with melted butter.
- Sprinkle with sugar and cinnamon.
- Bake, uncovered for 30-40 minutes, until light golden brown.
Notes
- If you can find the crescent roll dough sheets, they will be a lot easier to use here since you won’t have to push the seams together.
- For a richer flavor, try using a combination of white and brown sugar.
- Try serving these with a little honey or chocolate or strawberry syrup drizzled on top!
- Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days.
- Leftovers can also be frozen but the texture of the crescent roll dough might be a bit soggy once they defrost.
Nutrition
- Calories: 359
- Sugar: 29
- Sodium: 418
- Fat: 21
- Saturated Fat: 10
- Carbohydrates: 359
- Protein: 3
- Cholesterol: 41